Working on the new LaFresca brand website I had to come up with an interesting way to use the avocado pulp in a dessert and here is one I am most proud of. Brought this in to the office the next day and don't think people could really believe it, even the avocado haters had a bit!
Some of my favourite ever flavours and ingredient combinations are used in this recipe: chicken and red wine, chorizo and black olive, salty fried potatoes and my all-time favourite sauce, salsa vizcaina, all of which is heavily inspired by living in the Basque Country.
This week's shot for the Jewish Chronicle newspaper, in one of the most simple recipes using beetroot, with stunning results.
A really fun shot with The Jewish Chronicle, and another very simple but incredibly rewarding dessert, using end-of-season greengages.
My first shot for The Jewish Chronicle, a really simple but very flavoursome rice salad with nuts and fruits.
In the first of a new monthly series on Travel Relish, a website dedicated to a mashup of travel and food related stuff, I take a look at my favourite Mexican Soup, Pozole Rojo, and the classic Mexican beer cocktail, the Michelada.
Churros are a big thing in Spain. Especially after a all-night long festival party, having churros con chocolate for breakfast is one of life's great moments. Also popular in South America, where in Argentina they are served with or often filled with dulce de leche. Here's my salty, chilli version.
This is a really simple dish, but it's combination is a late summer delight, just as the Autumn creeps in.
This is a fantastic recipe I found and amended having spent a lot of time researching Peruvian food, which is certainly going to be a big thing in London this year.
